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I was reading the juicer thread here, and Soilman mentioned the lack of knife-sharpening skills out there.<img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"> I'm in this group!<br><br>
I chop a lot of stuff. What are good kinds of knives, and how do I keep them sharp? <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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The best way to sharpen knives (and scissors) I've found- and I've tried many- is a Crock Stick. It uses stone rods, held at the right angle, to put a good edge on your blades. I've had one for 25-years and it works really well.<br><br><img alt="" src="http://i76.photobucket.com/albums/j1/Capstan/GarageSale_24633_1305635388.jpg" style="border:0px solid;"><img alt="" src="http://i76.photobucket.com/albums/j1/Capstan/GarageSale_24635_1305635388.jpg" style="border:0px solid;">
 

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Victorinox's fibrox handled knives are very well regarded and probably the best knives you can get for the money. Wusthof makes some very good knives as well, as does Global, and Shun (expect to pay at least 100 dollars for a good forged chef's knife, the Victorinox knives are stamped btw).<br><br>
As for sharpening, you'll want to buy a honing steel to use in between sharpenings, and either have your knives professionally resharped (some companies will offer lifetime resharpening, which is great) or buy a sharpening device like this one here: <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&linkCode=ur2&camp=1789&creative=9325&tag=veggieboards.com-20&location=http%3A%2F%2Fwww.amazon.com%2FChefs-Choice-Professional-Knife-Sharpening-Platinum%2Fdp%2FB000CSK0DM" target="_blank">http://www.amazon.com/Chefs-Choice-P.../dp/B000CSK0DM</a><br><br>
It's expensive, but worth it. A dull, well made knife is no better than a lousy sharp one.
 

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Not such a Beginner ;)
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Discussion Starter · #4 ·
I have a sharpening stone and one of those long metal things to sharpen against, but I never can seem to figure out the correct angle to hold the knife.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>LedBoots</strong> <a href="/forum/post/3061955"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br><br>
I chop a lot of stuff. What are good kinds of knives, and how do I keep them sharp? <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"></div>
</div>
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Here's the knife set I have (also bought them for the kids) a recent consumer report best buy:<br><br>
If your going to get one, hold off till Amazon gets them back in stock, they usually run $68-$75.<br><br><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&linkCode=ur2&camp=1789&creative=9325&tag=veggieboards.com-20&location=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2FB0016J4230%2Fref%3Dox_ya_os_product" target="_blank">http://www.amazon.com/gp/product/B00..._ya_os_product</a><br><br><img alt="" src="http://ecx.images-amazon.com/images/I/410jdAQjz3L._SL500_AA300_.jpg" style="border:0px solid;"><br><br>
I have this knife sharpener, pleased with it, there is a newer version out there. Paid about $18 a few weeks ago for some for my kids for X-mas.<br><br><img alt="" src="http://ecx.images-amazon.com/images/I/31MN9R42T2L._SL500_AA300_.jpg" style="border:0px solid;"><br><br><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&linkCode=ur2&camp=1789&creative=9325&tag=veggieboards.com-20&location=http%3A%2F%2Fwww.amazon.com%2FW%25C3%25BCsthof-2904-7-W%2525fcsthof-2-Stage-Sharpener%2Fdp%2FB0009NMVRI%2Fref%3Dsr_1_4%3Fs%3Dhome-garden%26ie%3DUTF8%26qid%3D1324329328%26sr%3D1-4" target="_blank">http://www.amazon.com/W%C3%BCsthof-2...4329328&sr=1-4</a>
 

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Impeach the gangster
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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>LedBoots</strong> <a href="/forum/post/3062231"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I have a sharpening stone and one of those long metal things to sharpen against, but I never can seem to figure out the correct angle to hold the knife.</div>
</div>
<br>
The above Crock Stick has the whet-rods set at the proper angle. All you have to do is hold the knife straight up-and-down, then try to take "slices" out of the rods, one side, then the other. I have a two-stage set, with coarse rods (set at one angle) for shaping the knife, then fine rods ( set at another angle) for applying the edge. It's easy, inexpensive and it works. My knives, including some Chicago cutlery, get really sharp and keep their edges for a long time. The rods store in the bottom, so it doesn't take up a lot of room. Highly recommended.
 

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Not such a Beginner ;)
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Discussion Starter · #7 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Capstan</strong> <a href="/forum/post/3062258"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
The above Crock Stick has the whet-rods set at the proper angle. All you have to do is hold the knife straight up-and-down, then try to take "slices" out of the rods, one side, then the other. I have a two-stage set, with coarse rods (set at one angle) for shaping the knife, then fine rods ( set at another angle) for applying the edge. It's easy, inexpensive and it works. My knives, including some Chicago cutlery, get really sharp and keep their edges for a long time. The rods store in the bottom, so it doesn't take up a lot of room. Highly recommended.</div>
</div>
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Bumping this thread because my knives are so sharp now! <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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Victorinox makes a honing tool for knives consisting of two ruby-encrusted wheels set slightly overlapping (making kind of a figure 8). You just put the knife blade in the "notch" between<br>
the two wheels and draw it back. This is allegedly a lot easier than using sharpening rods, which require a fair amount of skill. I own one of these tools, but forget what it is called.
 

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I use 'Global' knives and have the approved sharpening tool.<br><br>
It makes the knives so sharp that they can cut a squashy tomato in half just by being drawn slowly across it under the knifes own weight alone.
 

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I used to own a Crock Stick sharpening set. Good set! My only issue with them is that after a while my set eventually had so much "waste" steel from knives I sharpened left on the stones that they wouldn't sharpen anymore.<br><br>
When I need to sharpen steel knives nowadays I use an Arkansas Whetstone. Not cheap and definitely not for newbie sharpeners, but it makes a good edge.<br><br>
Incidentally, the angle to sharpen at is dependent on the nature of the blade. Really sharp knives like straight razors typically require a shallow angle of about 15 degrees. I have yet to hear of a blade that requires an angle of more than 30 to 35 degrees.<br><br>
That said though I don't use iron-based knives these days for my day-to day kitchen cutting needs. I prefer the ceramic knives you see every now and then. I've found that unless you go all Ginsu and start cutting tin cans and other ridiculous stuff that a ceramic knife will hold an excellent maintenance-free edge. There is a catch-22 with ceramic knives though. They are fragile like glass when dropped on hard surfaces, and when they lose an edge odds are good you'll end up forking over some money to get a replacement.
 

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I would say that one of the most important thing is, always dry your knife using soft cloth after washing and then place it in knife rack. This helps to increases the life of knife and you do not need to use sharpener every time. Always use only good quality knife sharpener that result in fine, smooth and sharp knife edges.<br><br><a href="http://www.onlycookware.co.uk/" target="_blank">Kitchen tools and utensils</a>
 
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